Say hello to Jimmy Coponi. He's the youngest pizza obsessive we've ever interviewed, but don't be fooled by his age. The 17-year-old fanatic is all about hyper-traditional Neapolitan pies and it's pretty damn clear that he's got the chops to back it up. More
Say hello to Meena, one of our summer ad sales interns. She's a serious granola bar fanatic with a passion for kimchi. More
Come feast your eyes on some My Pie Monday action! This week's round-up of homemade pizzas run the gamut—we've got red pies, white pies, and pretty much everything in between. Click through the slideshow to see them all! More
Father's Day is many things. Some of them sweet and sentimental, yes, but also a whole lot of holy-crap-what-do-I-DO anxieties. Worry not! You can never go wrong with a gorgeous meal, and we culled the Serious Eats team to see what special occasion meals they'd serve their dads this Sunday. See the full menu after the jump! More
If you like pizza, get ready for a blissful My Pie Monday. Come on in and check out this week's array of 17 homemade pies! More
It's time for another round of My Best Slice! We asked you to submit photos and descriptions of your favorite pies and slices from around the country (and abroad). Click through the slideshow to see what Slice'rs had to say about the best pizza they enjoyed in the month of May. More
I hope you're hungry for some My Pie Monday! This week, we've got a jaw-dropping collection of 20 homemade pizzas. Click on over to the slideshow for a taste! More
I love to tapas Thai food. Not only does it make a stunning sight, laid out in a lavish and colorful spread, but the boldly sweet, sour, and spicy notes seem to physically lower my body temperature—even when the dishes themselves are fiery-hot. These particular recipes are quick, easy, and hot weather-friendly. Many also call for the same ingredients, so don't be daunted by the volume—once you've gathered staples like citrus fruits, herbs, and fish sauce, the rest of it's a breeze. More
We take a peek at the latest stories hitting the pizza headlines. More
We're back from the long weekend with a belated dose of My Pie Monday! This week, a slew of new contributors join the ranks. Take a look through the slideshow to see the inspiring array of homemade pizzas, and don't forget to send your own pies our way! More
A Brooklynite myself, I'll admit to a tinge of favoritism when I declare that there's no better borough for pizza. Or, to be a little more diplomatic, let's say that it's home to the city's greatest concentration of top notch pies. We've got the classics, like Totonno's, Grimaldi's, and Di Fara, along with a slew of (relative) newcomers—Roberta's, Paulie Gee's, and Best Pizza, to name just a few. And, of course, there's Franny's. We finally made it over to their new-and-improved location to check in on their pies. More
Allow us to present 32 grilling recipes for snacks, appetizers, hors d'oeuvres, and sides to grace your Memorial Day table, each one tested, tasted, and Serious Eats approved. More
It's a beautiful day for another round of My Pie Monday! Come on through for a look at this week's collection of brilliant homemade pizzas. More
A quick look at the stories hitting the pizza headlines this week. More
Help us explore the wonderful world of pizza! We're currently collecting submissions to My Best Slice, a memorial to all the great pizza being enjoyed across the country (and beyond). We want to hear about your favorite pizzerias and slice joints, whether they're the simplest of corner spots or the fanciest-pantsiest restaurants in all the land! More
I hope you're hungry, because it's time to sink your teeth into some serious My Pie Monday action. Click through the slideshow to view this week's collection of 14 homemade pies. More
Happy My Pie Monday! Today, we have a gorgeous line-up of 16 homemade pies from Slice'rs around the country (and overseas!). Click through the slideshow to take a look. More
Last night, we exchanged chopsticks for tumblers and paid a visit to the Lucky Rice Cocktail Feast (subtitled "A Journey East") for the liquid diet portion of the festival's fourth annual run. Come check out the drinks and appetizers we sampled over the course of the evening. More
Our friends over at Saveur just came out with their May issue, and we simply can't get enough of it. The magazine has been scooping up James Beard awards for years, so it's no surprise that the issue is gorgeous, thoughtful, and smart. But this time around, it also happens to be all about pizza. More
Back in February, we asked Slice'rs to start sending us photos of their favorite pies for a new feature, My Best Slice. Readers from across the country (and around the world!) took the time to tell us about the pizza they enjoyed in April. Click through the slideshow to see what they have to say! More
If tasting 'regular' frozen pizza requires reduced expectations, then tasting frozen 'cheeze' pizzas might be termed an exercise in complete and utter futility. So, let's cut to the chase. What's the point? More
If you've ever fantasized about picking up and moving to Italy for a new career in pizza-making, now may be your golden opportunity. According to the Italian business organization FIPE, the country is in serious need of experienced pizzaioli. More
It's that time again...jump on over for your My Pie Monday fix! This week, we've got an array of 18 stunning homemade pizzas. Click through the slideshow to view them all. More
Some chefs refuse to divulge their recipes; Domenico DeMarco doesn't even have any. "I just use my eye," he explains to Christopher Kimball in a recent episode of America's Test Kitchen. More
Gamers, rejoice! Or...er...maybe don't. More
Hi all, just want to chime in and answer any questions you may have regarding advertising. Serious Eats has never, ever, EVER put up a post that has been sponsored or in any way designed to please an advertiser without labeling that post clearly as "Sponsored," replete with a disclaimer and different background color. Pizza Hut has revealed multiple new products in the space of a week; we cover announcements like this as industry news. We do our best to offer a range of coverage for a diverse, national demographic of readers. What can I say. Not everyone is interested in the same content. These posts are very clearly titled; if you know you don't want to read about chain pies, then you're under no obligation to click on it.
@j.mei, sorry about that! all better now.
@BostonAdam, good catch and our sincere apologies. Should be all better now!
Hi all, so sorry about that! should be all better now.
Ooh, here's another that just came to mind! For "star anise," do you say star a-niece or star ahn-iss? or something else altogether?!
@ebgai, I completely agree...it was the only one I could find. Sorry about that :(
@tea-and-syncope, good catch, thanks!
@mickcohen and cat_egg, apologies for the error. But honestly, the issue here is charging $3 for a single slice of bread. There's just no universe in which that makes sense.
ack oh my god it's so freaking good.
@famdoc, sorry—I totally meant to specify! I waited between 45 minutes and an hour on a weeknight (I want to say it was a Wednesday or Thursday) for a table for 3.
@BKMatt and jpp10780, It's true that nothing was wildly overpriced. I was primarily pretty surprised by the bruschetta. I mean, usually bread and olive oil come free and in profusion, so this particular item struck me as a total rip off. It didn't put me in the most receptive mood.
@jmatt72, this is a transcript of an informal chat between the three of us. If you take a moment to read some of Jamie's posts from the trip described above, I think you'll find her attention to detail and expertise to be relatable, humorous, and extremely articulate. She's a phenomenal addition to our team.
@CreamCheese, thanks for the vote of confidence!
Oh, Erin. I can't even. I'll see you at oyster happy hour, where my salty tears will blend with all that oceany goodness as the circle of life lumbers along. Miss you already!
@SunshineACH, GENIUS! Love the idea of throwing some nutritional yeast into the mix. Totally underrated substitute for...cheese substitute.
@Hungry Dan, we know. Problem solved.
Many apologies - internal glitch. Should be up and running now!
@brooklynchef, what are your top picks?
@everyone, it's one mention among 8...let's cut him some slack! The guy makes amazing pizza.
@rwhart, so so hard to make these kinds of lists...Denino's was on my radar but it turns out we don't actually have a full review. Which can only mean one thing—STATEN ISLAND PIZZA CRAWL. Coming soon :)
I would kill to have that Smith & Mills bathroom in my apartment. Oh, wait. I would kill to have that Smith & Mills bathroom be my apartment.
@cornici1, I actually think we are very much on the same page. By complicity, I meant the same thing -- complicity with the employer. That is, to an extent. The difference is that it doesn't just boil down to a single employer, it's an entire industry. The employer may have deeper pockets, but the competitive nature of the industry means that the cost of appropriately compensating workers may not allow the restaurant to remain open or turn a sufficient profit to draw investors, unless all other restaurants do the same (in which case you may see that wage increase hit your wallet, anyway). It's a situation that exists amidst tension from a wide variety of public and private interests and, at its core, the essence of our economic system (regardless of how you align with it personally).
While I'd like to avoid turning this thread into a heated political forum—assuming this hasn't just done the trick—I will say that the tipping system seems like a band-aid that is unlikely to staunch this particular wound indefinitely. How that issue is resolved could involve anything from government mandated wage enforcement to industry-wide activism...to who knows what else. Only time will tell. In the meantime, if I order food, I'll tip, and I'll tip generously, because I accept (with a certain degree of discomfort) that the act of patronizing a restaurant is an implicit endorsement of its wage policy.
Oh, and @Sonnymooks, I noticed that too. It's kind of a big problem on that site. I wouldn't say it's a delivery guy trait—just an awful human one that rears its ugly head there, as it does elsewhere. It's pretty inexcusable and I hope it's crystal clear to Slice readers that mentioning the site's mission was not a move to condone any of the inappropriate content that it hosts.
@Jadydangel, thanks...don't know how I missed that one. DURRR.
Glad to hear so many folks are generous tippers.
And YES, @Lance Roberts. My thoughts exactly. We live in a crappy world...if you're ordering delivery, you're signing on to participate, whether you like it or not. Don't punish the delivery person for an industry in which you're actively complicit (I regretfully include myself in this category, for what it's worth). If you want to actively rebel against the wage structure, then you can't pick and choose what you boycott. In my opinion, it's all or nothing.
@nuevoyork, I agree. We're very lucky to have Rachel on board! Hoping to coax out some more HK coverage from her moving forward :)
@deliciouslymeta and nuevoyork, we'll definitely be following Motorino in the coming weeks to see how the pies develop. And we can definitely touch more on some of the local pizza culture to provide additional context. To any other readers, I just want to add that this was a pretty early visit—they've only been open for a few weeks, so I imagine they're still working out their oven kinks, etc. Don't be too quick to judge one way or another!
Skylight One Hanson was brimming with some serious borough pride this weekend at New York Food and Wine Festival's Brooklyn's Backyard event. 28 local chefs turned out to deliver signature bites to the hungry crowd, serving up everything from spicy lemongrass chicken larb to fudgy ice cream sandwiches. Here's our look at some choice bites from the night,=. More
If you're a lobster, you should be pretty nervous around this time of year when TastingTable throws its annual Lobster Roll Rumble. Many pounds of lobster were consumed last night—boatloads, in fact, and that really isn't an exaggeration in this case. Lobster shacks and restaurants from across the country participated to show off their versions of the lobster roll. See all 19 that we ate! More
When you saw the S'mOreos in our roundup of 14 Things To Make with Oreos, did you think, "Man, if only I could watch an animated gif of a S'mOreos being squished down over and over again for eternity..."? Well, so did we. So did we. More
I will, however, acknowledge, that two Pizza Hut posts this close together might look like a terrible move, editorially. Generally, I try to avoid doing consecutive chain posts, BUT if you actually read them, the point is more to observe the remarkable contrast between these two approaches from within a single (MASSIVE) chain. Hope that clarifies for some of you.